Turkey

You probably won't be able to get a fresh turkey, so thaw frozen one completely. It will take at least 2 days in the refrigerator. If you are in a hurry, thaw in a pan of cold water -- or put out in a COLD room. I have tried different kinds, but I can't tell much difference and if you want a large one (18-20 lbs) you will have to get a tom. Make sure the turkey is clean and dry. Rub outside with margarine. Measure into dish ½ ts. salt per each pound of turkey. Rub part of it on the outside & the rest inside the cavity. I then completely wrap the turkey in heavy duty aluminum foil, placing extra folds over the breast & legs so they won't burn.

Place turkey breast side up on a rack in a large roaster or pan -- be sure to put a rack under it or it will scorch. Cover bottom of pan with at least an inch of water & start in a 350° oven for about an hour to get it started. You will have to add water as needed as it bakes.

I like to start mine about 9:00 or so the night before to get it started, then turn over to 200° & cook all night. I check it if I wake up during the night, but if you have plenty of water in the pan it will be o.k.

When about done, uncover & cook awhile longer to brown. I boil the neck & giblets in a separate pan without salt so I can have plenty of broth for dressing & gravy. Punch hole in bottom of foil to let juice drain, then mix with the unsalted till it suits your taste -- the turkey stock will be pretty salty, but the meat will be about right.

For the gravy, just take out the amount of liquid you will need (with Glen here it will take more), add the chopped giblets (liver & gizzard) & heat over low heat till hot, but not boiling. I don't measure this, but mix enough sifted flour into hot water to make a smooth thin paste, & stir enough into stock to make gravy as YOU like -- I like mine thin. Next to fried chicken I think turkey is the family's favorite food.